Carrot Ginger Soup

A creamy carrot ginger soup blended with coconut milk, butternut squash, zucchini, and roasted red pepper. Ready in 40 minutes with simple pantry ingredients.

Course Soup

Cuisine Vegan

Keyword best, coconut, creamy, easy, free, healthy, recipe, squash

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 426kcal

Author Maria Koutsogiannis

Ingredients

2 tbsp. olive oil
1 sweet white onion roughly chopped
3 cloves of garlic finely sliced
2- inch knob of ginger
15 carrots garden-sized, so quite small, chopped into 3-inch pieces
1 cup butternut squash roughly chopped
1 large zucchini roughly chopped
1 large sweet red pepper roughly chopped
¼ cup green onion roughly chopped
1 tsp sea salt
½ tsp fresh cracked pepper
1 tbsp. vegetable stock paste
boiling water as much as you need to just cover the veg, around 5 cups
1 400 ml can of coconut milk
1 tbsp. vegan spoon butter

Instructions

To a large pot add olive oil and heat for 30 seconds before adding your onions. Cook them down for 5 minutes on low heat before adding garlic and ginger. Cook for another 3 minutes and stirring often to promote flavour build up. Now add, carrots, butternut squash, zucchini, red pepper and green onion to the pot. Increase heat to medium-high and place the lid on for 5 minutes.
To the pot, add sea salt, black pepper and vegetable stock paste. Stir till everything is well coated by the seasoning and paste.
Increase heat to high, and just cover the veg with boiling water. Bring mixture to boil and simmer for 15 minutes or until carrots are completely cooked.
Add coconut milk before blending till smooth.
Serve with a little drizzling of olive oil, a pinch of pepper, fresh herbs and a light burst of lime juice.

Notes

Soup will last up to 1 week in a tightly sealed container in the fridge.

Nutrition